Friday, August 22, 2014

Oh Hey!

Has it really been two months since I've posted?  Yikes! Truth be told, I've thought about posting quite a few times, but I just didn't have the words. I *hope* to get back to blogging regularly because I know y'all miss me!  Also, I start another round of half marathon training this weekend and I think blogging regularly will help keep me on track.

Just a few quick updates from the past two months:

1. I rode the PMC the first weekend in August. It was the hardest thing I've had to physically do, yet it was the most rewarding!  Saturday was cold and rainy all day - it poured at times.  I even got a touch of hypothermia!  Sunday's weather was, thankfully much nicer.

2. I participated in my first swim race. I decided to swim the half mile race to get a feel for an open water swim with others and to prepare for my triathlon. I had no expectations other than finishing, and I ended up placing 2nd (there were five of us, even though there are only two in the photo) in my age group!

3. I spent a long weekend with my family up at Lake Winnipesaukee.  The weather was less than ideal, but with views like this, I can't complain!

4. I completed my first triathlon last weekend. I didn't break any records, but I finished in less time than I had hoped. That's a win in my book!

What have you been up to?  Have you been enjoying your summer?  Speaking of which, I can't believe Labor Day is next weekend!  See you soon!

Tuesday, June 24, 2014

Put the Lime in the Coconut Smoothie

Hi there.  Just popping in with a quick smoothie recipe!  Summer is finally here and not much else helps you beat the heat like an ice cold smoothie!  This one combines two of my favorite summer flavors and is around 250 calories, so it makes a great post workout snack.

I hope you enjoy it!

Put the Lime in the Coconut Smoothie
Serves: 1

1 cup coconut milk
1 cup diced pineapple, fresh or frozen
1 scoop protein powder, plain or vanilla
1 lime, zested and juiced
1/2 - 1 t. coconut extract (coconut extract can be strong, so start with a 1/2 t. and add more if needed)
Ice (about six cubes)

Add all ingredients to a blender and combine well.

Wednesday, June 18, 2014

Work to Do

How is this week half over already?  I'm not complaining, but I feel like time is flying!  Before I know it, PMC weekend will be here and I am far from ready!

Yesterday afternoon I went on a training ride along the Minuteman Bikeway.  I parked at my friend Alison's house as she's right near the start of the bike path.  Out and back totals about 22 miles.  I started out a bit late and it was already in the 80s plus what felt like 100% humidity.  Luckily, the path is fairly shaded, but there are some open areas that offer no protection from the sun.  The heat didn't bother me too much until around mile 18.
 I stopped at the Bedford Depot for a short rest.  I felt good on the ride, but it just made me realize how much work I have to do over the next five and a half weeks so that I can finish my 192-mile trek from Sturbridge, MA to Provincetown, MA.  After about 15 minutes and a quick snack, I got back on my bike and headed back to Alison's.  On the way back, I passed a woman walking her llama!  I'll be sure add that to my list of "strange things seen while biking".
I was almost finished with my ride when I bumped into Alison and her dog, Roy!  I ended up going to the dog park with them and I was perfectly okay walking my bike home the rest of the way.  I opted to take today as my rest day as it's just too hot and humid to do anything where I am not constantly cooled by the AC.  I'm looking forward to getting in a long ride tomorrow when the weather will be much cooler and less humid.

Enjoy your evening!

What's the strangest thing you've seen while out exercising?

Tuesday, June 17, 2014

Beach Day

What a beautiful Tuesday we're having!  We've been having some great weather lately, and I couldn't be happier!  I hope you all had some nice weather this weekend and were able to enjoy it.

This weekend went by so quickly.  Here's the CliffsNotes version - I babysat my niece on Friday and my nephews Saturday and Sunday.  Since I watched my nephews at my parent's house, we all had Father's Day pancakes with my dad.  I was totally exhausted from watching them - I really don't know how parents do it!

Yesterday, I had a busy day ahead of me, so I headed out for about a two mile walk/run at my favorite park.  
I quickly came home to shower and pack a cooler since I was headed north of Boston to go strawberry picking then head to the beach!  My friend had called on Sunday to confirm there would be strawberries available, but when we arrived, we were told the berries weren't quite ready for picking.  Bummer!  I ended up buying a quart of berries because I can't pass up local strawberries.  They're so sweet and delicious and nothing like the ones we import year round.
Since we weren't able to pick strawberries, we headed right to the beach.  I'd never been to Crane Beach before and it was beautiful!  We arrived around 11 and stayed until after 4.  It was the perfect day - not too hot with a slight breeze.  Although the water was cold, it wasn't numbing like the Atlantic Ocean can be this early in the season!  I can't wait for another beach day!

I have a few things I need to do around the house, then I'm off for a bike ride!  What are you up to today?

Thursday, June 12, 2014

Strawberry Mango Greek Frozen Yogurt

Happy Thursday!  I stumbled upon this recipe yesterday and decided I needed to make it immediately.  I had all the ingredients on hand and got to work in the kitchen.  I recommend you make this as it's a nice and refreshing alternative to ice cream (dare I say it's as creamy as ice cream?!) and each serving clocks in around 100 calories.  I think if you use just strawberries like the original recipe called for, it would be even less.  I can't wait to make this again soon and try it with different fruits like peaches or pineapple.

Strawberry Mango Greek Frozen Yogurt
Serves: 4

3 cups frozen strawberries
1 cup frozen mango
1/2 cup plain Greek yogurt (I used nonfat)
1 T fresh lemon juice
3 T agave nectar or honey

Add strawberries, mango and lemon juice to the bowl of a food processor.  Blend for a few minutes, then add the agave.  Blend until smooth (a total of about five minutes).  I recommend adding the agave halfway through blending, as mine settled at the bottom of the bowl and didn't fully blend with the yogurt.

This is delicious if you eat it right away, but it's even better after it's set up a bit in the freezer.  I am thinking about making some graham crackers and maybe some vanilla frozen yogurt to swirl with this and make froyo sandwiches.  Yum!

Original source

Wednesday, June 11, 2014


I can't believe it's already Wednesday night!  I've had a pretty uneventful week, but I'm okay with that!
Let's just quickly back up to last night, shall we?  I had such a good dinner!  I seared some delicious scallops I bought at Wegmans.  I sauteed onions, summer squash, zucchini, and tomatoes in a bit of coconut oil.  I decided last minute to add in the leftover corn salad and it was the best decision I've made in a long time!  I served the scallops on top of the impromptu succotash and I was in heaven!
This morning was filled with boring things like cleaning and organizing.  Then I headed to the park for a run.  Well, it was more like a walk/run.  Since my back is not 100% better, I decided it would best to walk with some running thrown in.  I ended up getting in a bit over an hour of exercise and, thanks to a couple of hills, I was a sweaty mess!  I stayed at the park and stretched for about 30 minutes.  I wanted to be sure I soaked up the sun before the rain returns.
That's about it.  Now I'm sitting here chatting with you fine people!  How has your week been so far?  I'm off to make dinner.  Have a good night!

Tuesday, June 10, 2014

Grilled Corn and Tomato Salad

Hi.  Happy Tuesday!  I'm just dropping in with a delicious recipe that I had to share.  I made this salad last night for dinner and served it with grilled swordfish, but I think it would be equally delicious with chicken or steak.  This light, flavorful salad just screams summer, don't you think?

Grilled Corn and Tomato Salad
Serves: 2-3

3 ears sweet corn, grilled and removed from the cob (you can steam it instead.  Also, defrosted frozen corn will work too)
3/4 pint grape tomatoes, sliced lengthwise
1 T olive oil
1 lime, juiced
1/2 jalapeno, diced
Handful cilantro, chopped
Salt and pepper to taste

Add all ingredients to a bowl and combine.  I used only 1/2 a lime, but use as much as you'd like.  I made the salad about two hours before eating it as I wanted the flavors to really develop, but I am sure this will be delicious if you serve it right away.